Ingredients

The following ingredients have 8 Servings
  • 2 tbsp butter (or olive oil)
  • 1 large onion (yellow)
  • 2 large carrot (peeled and diced)
  • 2 large stalks celery
  • 1 tbsp garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper (black; freshly ground)
  • 1 lb split peas, green (dried)
  • 7 cups chicken stock
  • 1 bay leaf
  • sour cream
  • potatoes (crisped cubes)
  • hot sauce
  • chives (chopped)
  • apple (green; cut into matchsticks)
  • sausage (cooked, ground)
  • dash apple cider vinegar
  • pomegranate seeds
  • walnuts (chopped)
  • sprinkle pumpkin seeds
  • soft pretzel bites
  • mustard (whole grain dijon)
  • sour cream
  • dill (fresh)
  • sausage (cooked)
  • sauerkraut

Instruction

  • Add butter/olive oil, veggies and salt and pepper to large pot over medium heat until veggies are very soft, about 7-10 minutes.
  • Rinse dried split peas. Add to the pot with veggies along with a bay leaf and stock. Stir. Bring to a boil then cover and turn to low. Cook about 50 minutes, stirring occasionally. Remove bay leaf and purée soup.
  • Select your desired topping variations and enjoy!
  • To reheat: Thin as needed with additional stock or water. To freeze: Store 3-6 months in the freezer in an airtight container